Welcome to the Department of Food Science

We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia, and government. Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional, and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply.

The Department of Food Science at Cornell University is seeking applicants for an endowed faculty chair titled the “Yongkeun Joh Professorship of Food Chemistry and Ingredient Technology". This is a 9-month, 50% teaching/50% research, tenure-track position. The successful applicant will be appointed at the assistant or associate professor level, depending on qualifications and experience, and will be based on Cornell’s Ithaca campus. Read more...

Food Science News

Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms. Read more

Researchers from Cornell and Rensselaer Polytechnic Institute have developed a new type of nanoscale surface that bacteria can’t stick to, which could be good news for the food processing, medicine and shipping industries. Read more

Evoking the charm of swaying corn growing on an upstate farm and recalling 150 years of agricultural science, students in Food Science 1101 developed an ice cream worthy of Cornell’s Sesquicentennial: Sweet Cornell. Read more